Sunday Night Supper Soup

Make small balls (walnut size) from meat, egg, water, crumbs, salt and 1 tablespoon parsley.

Brown balls in the butter.

Drain. In the same Dutch oven or kettle, combine 2 cups water, beef broth, tomatoes (break up before adding), soup mix, carrots, celery and tops, basil, oregano, pepper and the 1/4 cup fresh or dried parsley.

Bring to a boil; reduce heat and simmer covered 20 minutes or more.

Add the meat balls and simmer about 20 minutes more.

I add frozen peas when I add the meat balls.

Very tasty soup and a meal in itself with French bread.